Last Minute Veg Thanksgiving Hit Recipes

It’s time to have your Thanksgiving dishes planned, there are only a few shopping days left. So, for your recipe searching convenience, I have put together a roundup of a bunch of my holiday greatest hits.

Get to the store now, so you can get the ingredients for a fanyastic Thanksgiving!

Nutty Curry-Stuffed Squashes

These colorful, single-serving squash halves are speckled with golden millet, green jalapeño, and crunchy nuts. Redolent of spice and a touch of coconut, they will draw your guests to the table by scent alone.

1. Preheat the oven to 400° F/200° C/gas 6. Cut the squashes in half from the stem to the tip, or if you are using pumpkins that sit flat, cut off the tops as shown in the photo above. Scoop out the seeds and place them cut-side down on oiled baking sheets/trays. Bake for 10 minutes (they will not be completely cooked). Take the pans out and flip the squash halves over. When they have cooled, use a spoon to cut into the flesh, loosening it in spots but leaving it in the shell. Reduce the oven temperature to 375° F/190° C/gas 5.

2. In a 2-qt/2-L saucepan, heat the oil and add the onion, ginger, and mustard seeds. Sauté over medium-high heat until the onions are golden, about 5 minutes. Add the jalapeño, cumin, coriander, turmeric, and cinnamon and stir until they are fragrant. Add the millet and stir to coat, then add the ¼ cup/60 ml water, the coconut milk, and salt and bring them to a boil. When it boils, cover the pan and turn the heat to low. Cook until the liquid is absorbed, about 20 minutes. Take the pan off the heat and stir in the nuts, then stuff the mixture into the squashes. Sprinkle each with 1 tsp of coconut.

3. Bake the squashes until the filling is set and bubbling and the squashes are easily pierced with a knife, about 20 minutes. Let them cool slightly before serving.

Everyone will love it!

Wild Rice and Walnut Stuffing with Apples

My favorite thing about Thanksgiving when I was growing up was always the sage-laced stuffing. This hearty rendition has chewy wild rice and whole wheat bread, and apples and nuts for even more sensations as you chew. Don’t wait for the holidays to make this dish; it’s a great way to use up stale bread and can be made with bulgur, buckwheat, or any of the rices.

1. In a small saucepan, bring the water to a boil and cook the wild rice in it. Put the bread cubes in a large bowl and let them dry out for an hour or so, if you have time. 2. Preheat the oven to 400°F In a large Dutch oven or pasta pot, heat the butter or oil and sauté the onion, celery, and carrot over medium heat until all are tender. Add the apples, stock, pepper, herbs, and salt and bring to a simmer. Stir in the cooked wild rice. Take the pot off the heat and stir in the bread cubes. 3. Scrape the stuffing into a 2-quart casserole or baking dish and top with the chopped walnuts, pressing the mixture down with the back of a spoon. You can cover and refrigerate the stuffing for up to 4 days at this point. Bake, uncovered, for about 20 minutes, until the top is golden brown.

Pears, Pumpkinseeds and Pomegranates adorn this Salad

Big Salad with Caramelized Pumpkinseeds, Pears and Pomegranate

From The New Vegetarian (Chronicle Books)

Serves 6 This is a great wintertime salad, with the pomegranates that only appear around the holidays and pears and pumpkinseeds. Vegans can just leave out the cheese and enjoy the crunchy spiced seeds instead. To take seeds out of the pomegranate, cut through the skin from stem to tip, dividing the fruit in quarters. Hold it over a bowl and pull apart the sections, then tear apart the pieces, gently freeing the seeds.

1. Make the pumpkinseed topping up to a week ahead. Heat the oil for a minute in a medium non-stick skillet. Add the pumpkinseeds and toss in the pan over high heat, until the seeds are popping and browning, about 3 minutes. Take off the heat and add the brown sugar and toss constantly until seeds are coated with melted sugar (careful-it will burn easily). Quickly mix in the spices and salt, then spread on a plate to cool. Cool completely and store in an air tight container until ready to use. 2. Make dressing in processor by mincing garlic and mint. Add pomegranate concentrate, lemon, honey and salt and pulse to mix. Gradually drizzle in oil with machine running. 3. Wash and dry romaine, then slice across the leaf in 1/2 inch wide strips. Arrange on plates or in bowl. Top with shallots, pears and cheese. Drizzle over the dressing and top with the pomegranate seeds and pumpkin seeds. Serve right away.